Turkey Italian Wedding Soup with Kale

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 267 Calories

Ingredients

• ¾ teaspoon salt
• 2 tablespoons water
• 1 large egg
• salt and pepper to taste
• ¼ teaspoon ground white pepper
• 1 cup chopped carrots
• 10 cups chicken broth
• ½ cup dry white wine
• 2 tablespoons olive oil, divided
• 1 pound lean ground turkey
• ¼ cup freshly grated Parmesan cheese
• ¼ cup Italian bread crumbs
• 2 tablespoons chopped Italian parsley
• 2 cloves garlic, grated
• ¾ cup orzo
• 1 large shallot, sliced
• 1 large bunch dinosaur kale, coarsely chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until browned, about 20 minutes.

Step 3

Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.

Step 4

Coat chilled meatballs in 1 tablespoon olive oil.

Step 5

Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.